Easy Instant Pot Chili Recipe
This easy Instant Pot Chili Recipe with ground beef and canned beans is mild enough for kids and takes minutes make. You can use frozen or fresh beef!
Servings: 10
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- 1 ½ teaspoons sea salt
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 medium onion, chopped
- 1 medium yellow bell pepper, seeded and chopped
- 1 cup water or beef broth
- 2 14-ounce cans kidney beans, rinsed and drained
- 1 14 ounce can diced tomatoes
- 1 8 ounce can tomato sauce
Instructions
- Hit SAUTE on the Instant Pot, and when display reads HOT, add the olive oil and ground beef
- Break up beef with a spatula, and cook until no longer pink.
- Stir in salt, pepper and chili powder
- Add onions and peppers, and stir until slightly soft, then hit CANCEL
- Add water or beef broth, and stir to deglaze bottom of pot. Add kidney beans, diced tomatoes, then the tomato sauce, but do not stir
- Cover, turn vent to SEALING, and hit PRESSURE COOK, or manual, for 10 minutes
- When pot beeps, allow a natural pressure release for 5 minutes, then hit CANCEL, and quick release remaining pressure
- Stir, and serve with your favorite toppings!
Video
Notes
To make this recipe with frozen ground beef, just place the beef in the pressure cooker. This method works best if your beef is frozen flat. Add 1 cup of water for the 8 quart or 1/2 cup for the 6 quart.
Pressure cook for 10 minutes, then quick release. It should be defrosted and easy to break apart. Next, sauté the beef, then make the recipe as directed. For 2 pounds of beef, cook for 15 to 20 minutes to defrost.
Nutrition
Calories: 115kcal | Carbohydrates: 2g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 403mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 23mg | Calcium: 11mg | Iron: 2mg
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